Smart BBQ Chicken Breast Salad
with Pickled Onions and Ranch Dressing
Smoky, creamy, tangy, fresh – this salad is a satisfying, feel-good supper with a delicious ranch drizzle as its star!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
160 g
Sweet Bell Pepper
113 g
Spring Mix
56 g
Red Onion
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 unit
Egg
(Contains Egg)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then cut each breast in half. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.
Dans une petite casserole, ajouter les oignons, le vinaigre et 2 c. à soupe d’eau (doubler la qté pour 4 pers.) Saler. (CONSEIL : Ajouter du sucre à la marinade, si désiré!) Porter à légère ébullition à feu moyen-élevé. Laisser mijoter de 1 à 2 min, en remuant souvent, jusqu’à ce que le sel se dissolve. Retirer la casserole du feu. Transférer les oignons, y compris la marinade, dans un bol moyen. Réserver au frigo pour refroidir.
Meanwhile, add 4 cups warm water (same for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower egg (both eggs for 4 ppl) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg with cold water until cool enough to peel, 30 sec.Peel, then quarter egg. Season with salt and pepper.
Dans un grand bol, ajouter 1 c. à soupe de la marinade des oignons et 1 c. à soupe d’huile (doubler les qtés pour 4 pers.). Saler et poivrer, puis bien mélanger au fouet. Ajouter le mélange printanier et les poivrons, puis bien mélanger.
Trancher finement le poulet. Répartir la salade dans les assiettes. Garnir du poulet. Garnir d’un peu d’oignons marinés et d’œufs. (CONSEIL : Si désiré, conserver au frigo le reste des oignons marinés et de la marinade pendant jusqu’à 3 jours!) Arroser d’un filet de vinaigrette ranch.
